Best Mexican Chicken Lasagna With Salsa Verde Recipes

WEEKNIGHT MEXICAN CHICKEN LASAGNA

Weeknight Mexican Chicken Lasagna image

A fabulously easy and delicious take on a favorite - this lasagna is full of Mexican flavors and uses layers of corn tortillas in place of noodles. Easy to adapt and personalize - try adding sauteed veggies, Spanish rice, diced jalapeno, or even switching out the red salsa for green!

Provided by SunnyDaysNora

Categories World Cuisine Recipes Latin American Mexican

Time 30m

Yield 12

Number Of Ingredients 7

Ingredients

cooking spray
4 cups salsa roja, divided
12 corn tortillas, divided
1 ½ cups refried beans
1 ½ cups corn kernels
3 cups chopped grilled boneless, skinless chicken thighs
2 ½ cups shredded Mexican-style cheese blend, divided

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13 baking dish with cooking spray.
Spread 1/2 cup of salsa on the bottom of the prepared baking dish and cover with a layer of corn tortillas. Tear tortillas to fit any empty spaces and cover entire bottom of pan.
Spread tortillas with 1/2 of the refried beans. Top beans with corn kernels, 1 cup of salsa, and 1 cup of Mexican cheese. Add a layer of corn tortillas. Cover tortilla layer with remaining refried beans, chicken, 1 cup of salsa, and 1 cup of Mexican cheese. Add a layer of corn tortillas. Pour remaining salsa over top of tortillas and top with remaining cheese.
Bake in the preheated oven, 20 to 25 minutes.

Nutrition Facts : Calories 286.4 calories, Carbohydrate 26.6 g, Cholesterol 50.7 mg, Fat 12.6 g, Fiber 5.1 g, Protein 18.7 g, SaturatedFat 6.6 g, Sodium 850.1 mg, Sugar 3.6 g

VERDE CHICKEN MEXICAN LASAGNA

Verde Chicken Mexican Lasagna image

I've never made anything quite like it. Yum! Recipe courtesy of Celeste Pearson of Lakewood, Washington. Serving size is estimated.

Provided by AmyZoe

Categories Chicken

Time 55m

Yield 10 serving(s)

Number Of Ingredients 9

Ingredients

1 lb chicken, cooked and shredded
15 ounces black beans, rinsed and drained
1 1/2 cups green chili salsa
1 1/2 cups frozen corn, thawed and drained
1 teaspoon garlic powder
1 teaspoon salt
1/3 cup chopped cilantro
12 soft taco-size flour tortillas
8 ounces shredded Mexican blend cheese

Steps:

Preheat oven to 350. Mix chicken, sour cream, black beans, salsa, corn, cilantro, and spices in a large bowl. Taste and adjust to seasonings to your preference.
Cut tortillas in half with kitchen shears. In a 9x13 inch dish, scoop 1/3 of the chicken mixture into the bottom of the pan. Spread evenly.
Place one layer of cut tortillas (about 4 tortillas) on chicken mixture to cover. Top with 1/3 of the amount of shredded cheese.
Repeat with chicken mixture, tortillas, shredded cheese two more times. There should be 3 layers total.
Bake in oven for 20 to 25 minutes or until cheese is bubbly and casserole is warmed through.
Serve with sour cream and additional chopped cilantro.

Nutrition Facts : Calories 368.6, Fat 16.9, SaturatedFat 7, Cholesterol 57.9, Sodium 984.8, Carbohydrate 34.6, Fiber 5, Sugar 2.9, Protein 20.4

VERDE MEXICAN CHICKEN "LASAGNA"

Verde Mexican Chicken

A great recipe that I adapted after making the red sauce version, but found that we prefer the green sauce. I like to make this with leftover chicken, or buy a rotisserie chicken and use what I need from that. EASY, quick, and makes GREAT leftovers! You can serve this alone, or with rice and beans or a salad. Also good with a few tortilla chips for crunch!

Provided by Chef Mel in OKC are

Categories One Dish Meal

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

1/4 cup loosely packed fresh cilantro leaves
4 ounces cream cheese
1/2 teaspoon cumin
1 cup shredded monterey jack cheese
2/3 cup chopped onion
28 ounces Las Palmas Green Chili Sauce
12 (6 inch) corn tortillas
3 cups chopped chicken
1 cup frozen corn
1 cup frozen spinach
1 (4 ounce) can mild green chilies

Steps:

Chop cilantro. Soften cream cheese. Microwave on HIGH 30-45 seconds or until very soft. Mix cilantro into cream cheese, add Cumin.
Put 2/3 cup of the enchilada sauce over bottom of small casserole pan (8x8 or so).
Pour remaining enchilada sauce into a large shallow bowl for dipping.
To assemble lasagna, dip four tortillas into enchilada sauce in bowl and arrange over sauce in casserole dish, overlapping as necessary. Scoop half of the cream cheese mixture over tortillas, dropping by teaspoon evenly arranged.
Top with half of the chicken, onion, corn, spinach, green chilis and cheese.
Repeat layers one time. (see below).
Dip remaining four tortillas into sauce and arrange over top layer. Pour remaining enchilada sauce over lasagna and sprinkle with remaining 1/2 cup Monterey Jack cheese.
Microwave, covered, on HIGH 12-15 minutes or until center is hot. Let stand 5 minutes.
Layers from bottom up:.
Sauce, Tortillas (dipped), Cream Cheese/Cilantro, Onion, Chicken, Corn, Spinach, Green Chili's, Cheese.
REPEAT.
Yield: 4-6 servings.